*Room temperature remove from the fridge 45-60 minutes before using.
Pre-heat oven to 350° (180° celsius), lightly grease and flour a 9 ½-10 inch (24 cm) bundt pan.
In a medium bowl whisk together the flour, baking powder, baking soda, zest and salt.
Beat together the eggs and sugar until light about 3-5 minutes.
Beat together the vegetable oil, yogurt and milk, 2 minutes, then add the dry ingredients and combine. Add the egg mixture and beat for 2 minutes until smooth and completely combined.
Pour into the prepared pan and bake for approximately 20-30* minutes. Check for doneness with a toothpick. Let the cake cool in the pan, then remove to a wire rack or plate, dust with powdered sugar before serving if desired or serve with a dollop of chantilly cream.
*This of course all depends on your stove might take more or less time.
Chantilly CreamIn a medium bowl whip 1 cup of whole/heavy/whipping cream until light peaks form then sift 1 tablespoon of powdered/icing sugar onto the cream and add the zest. Whip until stiff peaks form. Refrigerate until ready to serve.